Asparagus Radish Salad
Author note: To create a unique flavor for this dish, brown the butter before adding the shallots and asparagus. To make it more filling, add 2 cups of cooked couscous to the finished salad. Adjust seasoning as needed.
3 tablespoons unsalted butter
2 12-ounce bundles of asparagus, ends trimmed, chopped into 1-inch pieces
2 small shallots (or 1 large shallot), diced
1 teaspoon kosher salt
1 teaspoon red pepper flakes
1 cup thinly sliced radishes (about 1 bundle)
2 teaspoon red wine vinegar
zest of 2 lemons
In a medium-sized skillet, melt 3 tablespoons butter on medium heat.
Add the shallots, asparagus, salt and red pepper flakes. Stir well to combine. Cook for 5 minutes, or until the asparagus is cooked to the desired consistency. Stir once or twice. Add the red wine vinegar and reduce for 30 seconds.
Remove from the heat, add lemon zest and stir to incorporate. Serve warm or at room temperature.
